انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 Role of date seed powder in maintaining the quality and nutritional value of the jujube fruits during storage Role of date seed powder in maintaining the quality and nutritional value of the jujube fruits during storage 70 82 28945 10.48311/fsct.2026.118214.83006 FA Hamza Hamza Abbas Horticulture and Landscape Department, Agriculture College, Basrah University, Basrah, Iraq Gabash Hassanain M Horticulture and Landscape Department, Agriculture College, Basrah University, Basrah, Iraq Abdulraoof Almatwari Aqeel Hussein Horticulture and Landscape Department, Agriculture College, Basrah University, Basrah, Iraq Taain Dhia Ahmed Horticulture and Landscape Department, Agriculture College, Basrah University, Basrah, Iraq Musa Shareef Sara Hashem Food Science Department, Agriculture College, Basrah University, Basrah, Iraq Zainab Amin Food Science Department, Agriculture College, Basrah University, Basrah, Iraq Journal Article 2025 12 27 This study was conducted on jujube fruits at the maturity stage of the Tuffahi and Malasi cultivars, obtained from a private farmer in the Hamdan region, Abu Al-Khaseeb district, South of Basra, on October 5, 2024. The fruits were transferred to the Laboratory of Food Sciences Department, where they were washed with distilled water to remove dirt and dust. Small, damaged fruits were discarded. Then treated with three concentrations of date seed powder (0, 10, and 20) %, after that fruits were packed in 250 g containers, and stored in a refrigerated incubator at 4°C for eight weeks. The results showed that the 20% date seed powder treatment was superior to the other treatments in reducing decay and weight loss, improving flavor, appearance, and increasing the active substances in the fruits, in comparison, the 10% concentration exceeded the other treatments in increasing the percentage of acidity and total soluble solids. Tuffahi CV. outperformed the Malasi one in most of the studied characteristics. Results also showed an increase in the percentages of decay, weight loss, and total soluble solids, with a decrease in the total acidity, as increasing the storage period. This study was conducted on jujube fruits at the maturity stage of the Tuffahi and Malasi cultivars, obtained from a private farmer in the Hamdan region, Abu Al-Khaseeb district, South of Basra, on October 5, 2024. The fruits were transferred to the Laboratory of Food Sciences Department, where they were washed with distilled water to remove dirt and dust. Small, damaged fruits were discarded. Then treated with three concentrations of date seed powder (0, 10, and 20) %, after that fruits were packed in 250 g containers, and stored in a refrigerated incubator at 4°C for eight weeks. The results showed that the 20% date seed powder treatment was superior to the other treatments in reducing decay and weight loss, improving flavor, appearance, and increasing the active substances in the fruits, in comparison, the 10% concentration exceeded the other treatments in increasing the percentage of acidity and total soluble solids. Tuffahi CV. outperformed the Malasi one in most of the studied characteristics. Results also showed an increase in the percentages of decay, weight loss, and total soluble solids, with a decrease in the total acidity, as increasing the storage period. https://fsct.modares.ac.ir/article_28945_bb5b5546e7cae6a27e0697a11918958e.pdf